Autumn Hashbrowns

1) Heat oil in a pan. Add the shredded carrot and saute for about 1 to 2 minutes or until sizzling. Add fresh herbs, if using, and saute another 30 seconds or so. Add potatoes. Sprinkle any dried spices on the potatoes and allow to cook for a couple of minutes. Keep flipping and seasoning the potatoes and carrots until cooked, letting them rest a minute or two before flipping again. If they start sticking add a little, about 2 tablespoons at a time. You could also use vegetable broth as opposed to more oil to help keep them from sticking.
Source of recipe: I wrote this recipe